Authentic Caribbean Recipe

Jerk Chicken
(Jamaican spicy grilled chicken)
Yield: 4-5 servings

Chicken pieces 3-4 lbs

Scallions minced – 1 bunch
Garlic minced – 3-6 cloves
Ginger minced – 1-2 T
Peppers, hot chile minced – 2-6 each
Soy sauce – 1/4 cup
Lime juice – 1/4 cup
Brown sugar – 1/4 cup
Water – 1/4 cup
Oil – 1/4 cup
Salt 1 T
Allspice, ground – 1 T
Cinnamon, ground – 2 t
Pepper – 2 t
Thyme, dried – 1 t


Basic Steps: Mix ? Marinate ? Grill
In a large bowl, mix together all but chicken well. Adjust flavors to your taste. Add chicken and let marinate at least 3-4 hours, preferably overnight.
Grill chicken pieces over a slow fire till cooked through.

Substitute pork or firm white fish for the chicken if you like. The fish will not need to be marinated as long.
If grilling isn’t possible, roast the pieces in a 350° oven till done, about 30-45 minutes. Or chicken can be grilled till browned on outside and then finished in a 350° oven.

Jerk originated with the Arawak Indians of Jamaica. They would roast game over fires of pimento wood, the fruit of which is allspice. The wood would impart a distinctive flavor to the meat. So a jerk marinade must contain allspice.

A true Jamaican would use Habanero or Scotch Bonnet peppers, the hottest peppers there are. But you can lower the heat of your marinade by using jalapeños or Serranos instead.